rainbow lentils

This had both the taste and color of the rainbow: beautiful oranges, greens and yellows and tasted like the Caribbean, India, Africa, and Asia all rolled into one. We get a ton of mustard greens from our CSA every week, so this is a great way to use a bunch up.

1 bunch mustard greens
1 cup red lentils
1 large sweet potato
4 cups water, vegetable or chicken stock
1 onion
2 cloves garlic
1 tablespoon minced fresh ginger or 1/2 tsp dried ginger
1 tablespoon olive oil
1 tablespoon Jamaican curry powder
1 teaspoon turmeric
salt and white pepper to taste
1 squeeze fresh lime juice

Wash greens and remove stems. Chop onion and mince garlic and ginger. Chop sweet potato into 1 inch pieces.

Heat olive oil over medium low heat. Saute onions, garlic, and ginger until onion is softened and translucent. Add dry spices, mix, then add water or stock, stirring to get any bits off the bottom of the pan. Add lentils and sweet potatoes, bring to a boil, then simmer over low heat for 20 minutes. Stir in greens, and cook for an additional 10 minutes.

Season to taste with salt, pepper, and lime juice.

Adapted from Early Morning Farm